This Easy Zucchini Spice Bread is a warm and cozy treat! Packed with sweet zucchini and fragrant spices like cinnamon and nutmeg, it’s perfect for breakfast or snack time.
I love how moist this bread is! You can even sneak in a slice (or two) for dessert with a dollop of whipped cream on top. Who can say no to that? 😋
Making it is a breeze—just mix, pour, and bake. I often make a double batch to share (or hide) because it’s that good. Enjoy your baking!
Key Ingredients & Substitutions
All-purpose flour: It gives structure to the bread. You can use whole wheat flour for a healthier option, but it might make the bread denser.
Zucchini: Fresh, grated zucchini adds moisture. If you run out, zucchini can be swapped with applesauce for a sweet alternative.
Spices: Cinnamon and nutmeg are essential for flavor. If you’re out of nutmeg, you can skip it or use pumpkin spice blend instead!
Vegetable oil: This keeps the bread moist. You can use melted coconut oil or applesauce instead for a lighter option.
Nuts: Walnuts or pecans add crunch. If you have nut allergies, sunflower seeds or pumpkin seeds are great substitutes.
How Do I Ensure My Zucchini Bread is Moist and Flavorful?
To keep your zucchini bread moist, properly prep your zucchini. Grate it finely and, if it’s watery, gently squeeze out excess moisture before adding it into the batter. This is important to avoid sogginess.
- Make sure to mix your wet and dry ingredients separately before combining—they should be added gradually.
- Avoid overmixing! Stir until just combined; this keeps the bread light and fluffy.
- Baking time can vary, so begin checking around 50 minutes with a toothpick. You want it to come out clean.
Letting the bread cool in the pan for a few minutes helps it to set, making it easier to slice. Enjoy every slice of this lovely zucchini spice bread!
Easy Zucchini Spice Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 50-60 minutes to bake. Plan for around 1 hour and 15 minutes total, then allow for cooling time before slicing. The delicious aroma while it bakes is definitely worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread cooks evenly. Grease and flour a 9×5 inch loaf pan or line it with parchment paper so the bread won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). This step combines the dry ingredients evenly for a better rise in your bread.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, vegetable oil, eggs, and vanilla extract until everything is well combined. This mixture adds moisture and sweetness to your bread.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients. Stir gently until it’s just combined. Be careful not to overmix; you want your bread to remain light and fluffy!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and chopped nuts (if using). Mixing these in gently helps distribute them throughout the batter without being too rough.
6. Pour Into Pan:
Pour the batter into the prepared loaf pan. Use a spatula to smooth out the top for an even bake.
7. Bake:
Place the loaf pan in the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you notice the top is browning too quickly, you can loosely cover it with foil.
8. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This is the hardest part—waiting to enjoy your creation!
Enjoy this moist, flavorful zucchini bread with a cup of tea or coffee!
FAQ for Easy Zucchini Spice Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the bread denser. You might want to add an extra tablespoon of liquid to compensate for the absorption of whole wheat flour.
How Do I Store Leftover Zucchini Bread?
You can store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and place it in the refrigerator for up to a week. You can also freeze slices for up to 3 months!
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts or have allergies, you can simply leave them out. The bread will still turn out deliciously moist and flavorful. You might also consider adding chocolate chips for a sweet twist!
How Can I Tell When the Bread is Done Baking?
The best way to check if the bread is done is by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready! If the toothpick comes out with wet batter, give it a few more minutes and check again.
